Crispy Baked Tofu Peanut

I used to think tofu was bland until a friend showed me how hot heat and cornstarch could turn it into something crispy and golden. The peanut sauce came later, born from a half-empty jar in my fridge and a craving for something rich and tangy. Now it's the dish I make when I want comfort without guilt.

The first time I made this for my sister, she ate three servings and asked if I'd opened a restaurant. I hadn't, I'd just finally learned to press the tofu properly and not skip the cornstarch. That one small shift made all the difference.

Ingredients

• Extra-firm tofu: The firmer the better, it holds its shape and crisps beautifully when pressed and baked.
• Cornstarch: This is what gives the tofu that golden, crispy shell, don't skip it or use flour.
• Neutral oil: Canola or vegetable oil works best here since it doesn't compete with the peanut sauce.
• Creamy peanut butter: Use the kind that's smooth and stirrable, natural or processed both work fine.
• Soy sauce: Adds deep umami, swap for tamari if you need it gluten-free.
• Maple syrup: Just enough sweetness to balance the salt and tang, honey works too.
• Rice vinegar: Brightens the sauce, lime juice is a great substitute if that's what you have.
• Toasted sesame oil: A little goes a long way, it brings warmth and nuttiness to the sauce.
• Garlic and ginger: Fresh is best, they wake up the whole dish with sharp, aromatic heat.
• Warm water: Loosens the sauce to a pourable consistency, add it slowly until it feels right.

Instructions

Preheat and prep:

Set your oven to 425°F and line a baking sheet with parchment paper. This high heat is key to getting crispy edges.

Press the tofu:

Drain the tofu block and press it between clean towels or paper towels for at least 10 minutes. The drier it is, the crispier it will bake.

Coat the cubes:

Cut the tofu into 1-inch cubes, then toss gently with oil, cornstarch, salt, and pepper in a bowl. Make sure every piece is lightly coated.

Bake until golden:

Spread the tofu in a single layer on the baking sheet and bake for 25 to 30 minutes, flipping halfway through. You want golden edges and a firm bite.

Make the sauce:

While the tofu bakes, whisk together peanut butter, soy sauce, maple syrup, vinegar, sesame oil, garlic, and ginger. Add warm water one tablespoon at a time until it's smooth and drizzly.

Toss and serve:

Transfer the hot tofu to a large bowl, pour the peanut sauce over it, and toss gently to coat. Serve right away with sesame seeds, spring onions, and cilantro if you like.

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I remember making this on a rainy Tuesday when nothing else sounded good. The smell of toasted sesame and ginger filled the kitchen, and suddenly the whole evening felt warmer. It's funny how a simple dinner can do that.

Serving Suggestions

This tofu is perfect over steamed jasmine rice or tossed with cold soba noodles. I've also piled it onto butter lettuce leaves with shredded carrots and cucumber for a light, crunchy wrap. Sometimes I just eat it straight from the bowl while standing at the counter.

Flavor Variations

If you like heat, stir a teaspoon of sriracha or a pinch of chili flakes into the peanut sauce. For a nut-free version, swap the peanut butter for sunflower seed butter, it's surprisingly close in flavor. I've also tried adding a splash of coconut milk to the sauce for extra richness, and it was worth it.

Storage and Reheating

Leftover tofu keeps in the fridge for up to three days, though it won't stay as crispy. I reheat it in a hot skillet with a tiny bit of oil to bring back some of that texture. The peanut sauce thickens when cold, just whisk in a little warm water to loosen it again.

• Store tofu and sauce separately if you want to keep the tofu crisp longer.
• Reheat in the oven at 400°F for about 10 minutes if you have time.
• The sauce can be made ahead and refrigerated for up to a week.

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This dish taught me that simple ingredients can surprise you if you treat them right. I hope it becomes a weeknight favorite in your kitchen like it has in mine.

Recipe FAQs

→ How can I make the tofu extra crispy?

Press the tofu thoroughly to remove excess moisture, coat evenly with cornstarch, and bake at a high temperature, flipping halfway for an all-around golden crust.

→ Can I use a different nut butter?

Yes, almond or sunflower seed butter works well as a substitute to suit nut-free preferences without sacrificing creaminess.

→ Is this dish suitable for gluten-free diets?

Ensure you use tamari instead of soy sauce to keep the dish gluten-free while retaining its savory depth.

→ What sides pair well with this dish?

Steamed rice, noodles, or stir-fried vegetables complement the rich peanut flavor and crispy tofu texture nicely.

→ How can I add a spicy kick to this dish?

Add a dash of sriracha or chili flakes to the peanut sauce for a subtle heat that balances the creaminess.